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1
Preheat the oven to 375 degrees.
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2
Using a fork, pierce the squash in several places and place it in a roasting pan.
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3
Bake for 40 minutes, turn and bake for an additional 15 to 30 minutes, until the squash is tender when pressed with a finger.
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4
Turn the oven off and leave the squash there until needed.
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5
Meanwhile, bring a small pot 2/3-filled with water to a boil.
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6
Cut a sliver off the root end of each of the onions and boil them for 1 minute.
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7
Drain and plunge them into a bowl of cold water.
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8
When cool, peel the onions and cut the larger ones in half.
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9
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat.
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10
Add the onions, toss to coat and sprinkle with sugar.
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11
Cook, shaking the pan occasionally, until the onions color, about 10 minutes.
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12
Add the parsnip, carrot, thyme and sage, season with salt and pepper and continue to cook until the onions are caramelized, about 10 minutes.
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13
Transfer the vegetables to a bowl, add the remaining tablespoon of oil to the skillet and return it to the heat.
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14
Add the garlic and the mushrooms to the skillet and cook, stirring, until the mushrooms begin to brown, about 5 minutes.
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15
Return the vegetables to the pan and add the diluted tomato paste and the soy sauce.
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16
Continue to cook until the mushrooms are tender, then add the stock and cook for 1 more minute.
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17
Turn off the heat and cover the pan.
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18
Cut the cooked squash in half lengthwise and scoop out the seeds.
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19
With a fork, comb to separate the squash strands and toss them with butter and salt and pepper to taste, and lift out of the shell.
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20
Divide the squash among 4 dinner plates, spoon the vegetables around the squash, garnish with parsley and serve.
